Apple, Ginger, and Sultana Compote
This compote recipe is the result of a fridge and cupboard raid. With several green, sharp apples lying around (and me not wanting them to go to waste) and half a jar of stem ginger, I thought it would make a great addition to my morning porridge. The most effort you’ll spend is peeling and chopping the apples and ginger. After that, it’s just a matter of standing by the pan and stirring. Feel free to play with the spices, and if you have bottled lemon juice, that works just as well as fresh. This compote keeps well in the fridge for up to a week. For my porridge, I use about 40 grams of oats with 210 millilitres of water and a pinch of salt. Microwave for 2½ to 3 minutes, stirring halfway through. Once cooked, I thin it out with a splash of milk.
Makes 5 servings
Hands-on Time 10 minutes
Cooking Time 10 minutes
Ingredients
4-5 green apples
4 balls of stem ginger
3 tbsp stem ginger syrup
1 tsp ground cinnamon (or ½ tsp ground cinnamon and ½ tsp ground ginger)
50g sultanas
1 tbsp lemon juice
Equipment
Knife
Saucepan
Scissors
Spatula
Jar or container
Method
1. Prepare the Apples
Peel, core, and dice the apples. Add them to the saucepan
2. Add the Ginger and Flavourings
Using scissors, cut the stem ginger into small pieces and add to the apples.
Pour the stem ginger syrup, cinnamon, sultanas, and lemon juice into the pan.
3. Cook the Compote
Stir the mixture with a spatula to combine.
Place the pan over high heat until the mixture starts to bubble.
Reduce the heat to medium and let it simmer for 10 minutes, stirring occasionally.
4. Cool and Store
Let the compote cool completely before transferring it to a jar or container.
Store in the fridge.
Enjoy!
